Spaghetti Pie (take two)

First off, today’s post is brought to you by Pi Day! 😀 Happy 3-14!

I’ve made spaghetti pie before and enjoyed it, but this time I had learned from last time. I added more black pepper (I probably could have added more, even), and I used my food processor for the cheese! This recipe is super easy and simple, but grating all of that cheese can take forever. I decided to give it a whirl (pun intended) and it was awesome. Grating and clean-up was faster than grating the cheese by hand, for sure.

We also enjoyed how soft the inside of this pie was, while maintaining its shape. Almost souffle/custard-like. The top could have been crunchier if I had broiled it, but I was worried about overdoing it. Again, next time I will know better. I’m okay learning while making delicious dishes!

And just to show how much cheese there is…

This is why I recommend the food processor. I didn’t realize how easy it would be to use for cheese.

Directions for Spaghetti Pie

Adapted from Smitten Kitchen

  • 1 pound spaghetti (I used fettucine)
  • 1.5 cups milk
  • 3 eggs
  • 1 Tablespoon ground black pepper
  • 1.5 teaspoons kosher salt
  • 8 ounces pecorino (I used Parmesan) cheese, grated (divided)
  • 8 ounces fontina (I used Swiss and cheddar) cheese, grated (divided)

Preheat the oven to 425 degrees F. Prepare a 9-inch springform pan. Make sure you wrap the base tightly in aluminum foil before placing the pan on a baking sheet. (I had a small leak because I missed one little part of the bottom.)

Cook the pasta until al dente, or just before, since it will cook more in the oven. Drain and set aside.

Whisk together the eggs, milk, salt, and pepper in a large bowl. Stir in the cheeses, except for about 1/2 cup of each. Add the spaghetti and toss to coat.

Pour it into the springform pan, then sprinkle the extra cheeses on top. Bake for 35-45 minutes (add more time if necessary) until the top is browned and a knife inserted into the center and turned slightly will not release any loose egg batter. You can broil for more browning, if desired. If you wish to have no browning and keep the pie softer without the crunchy top, you can cover it with foil while it bakes.

Directions for Spaghetti Pie (without pictures)

Adapted from Smitten Kitchen

  • 1 pound spaghetti (I used fettucine)
  • 1.5 cups milk
  • 3 eggs
  • 1 Tablespoon ground black pepper
  • 1.5 teaspoons kosher salt
  • 8 ounces pecorino (I used Parmesan) cheese, grated (divided)
  • 8 ounces fontina (I used Swiss and cheddar) cheese, grated (divided)

Preheat the oven to 425 degrees F. Prepare a 9-inch springform pan. Make sure you wrap the base tightly in aluminum foil before placing the pan on a baking sheet. (I had a small leak because I missed one little part of the bottom.)

Cook the pasta until al dente, or just before, since it will cook more in the oven. Drain and set aside.

Whisk together the eggs, milk, salt, and pepper in a large bowl. Stir in the cheeses, except for about 1/2 cup of each. Add the spaghetti and toss to coat. Pour it into the springform pan, then sprinkle the extra cheeses on top. Bake for 35-45 minutes (add more time if necessary) until the top is browned and a knife inserted into the center and turned slightly will not release any loose egg batter. You can broil for more browning, if desired. If you wish to have no browning and keep the pie softer without the crunchy top, you can cover it with foil while it bakes.

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3 thoughts on “Spaghetti Pie (take two)

  1. Pingback: Chocolate Midnight Pie | fudgingahead

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